Introduction to the method of grinding and calibration to describe the taste and quality of Colombian coffee
Colombian coffee beans
Democratic Republic of the Congo: Kivu, Ituri
Rwanda: no machine (Kivu)
Kenya: AA, Kenya, Kenya AA Oreti Estate, Kenya,
Uganda: Elgon, Bugisu, Ruwensori
Zambia: Kasama (Kassama), Nakonde (Naconde), Isoka (Isoka)
Tanzania: Kilimanjaro (Kilimanjaro)
Cameroon: Bamileke and Bamoun
Burundi: Ngozi (Ngozi)
Angola: Ambriz, Amborm, Novo Redondo
Zimbabwe: Chipinge
Mozambique: Manyika (Manica)
Ethiopia: Yirgacheffe, Harrar, Djimmah, Sidamo, Lekempti
(1) Acid: 30% in Colombia, 30% in Brazil, 20% in Guatemala, 20% in Mocha
(2) bitter: 30% in Colombia, 30% in Brazil, 20% in Kilimanjaro, 20% in Robusta.
(3) thick: Colombia 40%, Guatemala 20%, Mantenin 20%, Brazil 20%
(4) soft: 40% in Colombia, 30% in Brazil, 20% in Mocha, 10% in Robsta
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Introduction to the quality characteristics of Coffee Flavor description treatment in Blue Mountain Manor, Jamaica
Coffee Flavor description treatment in Blue Mountain Manor, Jamaica, quality characteristics, taste grinding scale introduces that coffee is the main cash crop in Jamaica, and coffee plantations are all over the island. But only in the four administrative regions of St. Andrew, Portland, St. Thomas and St. Mary, certified by the Coffee Industry Board of Jamaica (Coffee Industry Board of Jamaica,CIB).
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Introduction to the characteristics of Costa Rican Yellow Honey Coffee Bean Flavor description
Costa Rican coffee Costa Rica has won the recognition of coffee gluttons through honey-treated coffee beans, but it is also closely related to Costa Rica's superior geographical and climatic conditions, and the selection of Arabica varieties of coffee. Costa Rica's high-quality coffee beans are called SHB, and the quality of hard beans (HB) and slightly hard beans (SH) are delivered in turn.
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